Perk up your plate with this humble tomato pie. We like to use fresh-from-the-garden tomatoes and herbs, but store-bought produce will work in a pinch
- Dough for single-crust pie
- 1-3/4 pounds mixed tomatoes, seeded and cut into 1/2-inch slices
- 1/4 cup thinly sliced green onions
- 1/2 cup mayonnaise
- 1/2 cup shredded cheddar cheese
- 2 tablespoons minced fresh basil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 bacon strips, cooked and crumbled
- 2 tablespoons grated Parmesan cheese
- Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate.
- Place half of the tomatoes and half of the onions in crust. Combine mayonnaise, cheddar cheese, basil, salt and pepper; spread over tomatoes. Top with remaining onions and tomatoes. Fold crust edge over filling, pleating as you go and leaving an 8-in. opening in the center. Sprinkle with bacon and Parmesan cheese. Bake on a lower oven rack until until crust is golden and filling is bubbly, 30-35 minutes. Let stand 10 minutes before cutting. If desired, sprinkle with additional basil.
Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.
1 piece: 325 calories, 25g fat (11g saturated fat), 41mg cholesterol, 409mg sodium, 19g carbohydrate (3g sugars, 2g fiber), 6g protein.